Ingredients
Equipment
Method
- Preheat your oven to 325 degrees F. Line two large baking sheets with parchment paper.
- In a medium bowl, beat together the butter and 2/3 cup sugar until combined. It might be a little gritty; that's okay.
- Add the flour and blend well. Then, blend in the vanilla extract, if you are using it.
- Pinch off a small piece of the dough and press it with your fingers. It should come together easily and feel soft, buttery, and smooth. If it seems crumbly, knead it a little more.
- Use a cookie scoop to portion out 1-inch balls of dough. Knead and roll them in your palms until they feel soft and smooth.
- Gently roll the dough balls in the remaining 3 tablespoons of sugar until lightly coated. Place them on the prepared baking sheets, about 2 inches apart.
- Flatten the dough balls by pressing down on them with the bottom of a measuring cup or glass. Sprinkle with nonpareils, if using, and press down again lightly so they stick. The dough should be between 1/8 to 1/4 inch thick.
- Bake for 14-16 minutes, or until the edges and bottoms are just slightly golden.
- Remove the cookies from the oven and let them rest on the baking sheets for at least 10-15 minutes. Then, you can eat them or transfer them to a cooling rack to cool completely.
Nutrition
Notes
These cookies will be slightly crunchy but should not be dry or crumbly. Follow the tips in the instructions for the best results.